This morning I woke up with a craving for blueberry doughnuts. And we had no eggs. Or blueberries.
So instead of my regular morning routine, I ran out to the store to get the necessary ingredients and spent all day baking and photo-taking. And eating. And licking my fingers.
I got my donut pan last year around this time and started out with a very simple and incredibly tasty recipe for browned butter glazed spice doughnuts. I have neglected that doughnut pan a little this year, and I am trying to rectify that now. Starting with baked blueberry donuts. It’s a good place to start.
I used the browned butter glazed spice doughnuts recipe as a base for these blueberry doughnuts since I already knew that the recipe worked well. And, WOW did the addition of blueberries work well.
Ready for the recipe? This makes about 10 doughnuts (although I probably filled my doughnut pan a little more full than needed. Make them a little smaller, and I’m sure you can get a dozen out of this recipe. Personally, I was happy with my big, fluffy, round donuts.
Glazed Baked Blueberry Doughnuts
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 1 tsp salt
- ½ cup buttermilk
- 2 eggs, beaten
- 1 tsp vanilla
- 1 Tablespoon butter, melted
- ½ cup fresh blueberries
- Browned Butter glaze:
- 4 Tbsp butter
- 1 cup powdered sugar
- 2 Tbsp milk or cream
- ½ teaspoon vanilla
- Preheat the oven to 325 degrees. Lightly grease doughnut pan.
- Mix flour, sugar, baking powder, nutmeg, cinnamon, and salt in a large bowl.
- In a small bowl, stir together the milk, egg, and butter.
- Add the wet ingredients to the bowl with the dry ingredients and stir until mixed. Fold in blueberries.
- Spoon batter into doughnut pan - fill a little more than ¾ full (I use two spoons). Bake for 15 minutes or until lightly browned on top.
- Cool in the pan on top of the oven for a few minutes before removing. Cool completely on a wire rack.
- Prepare the browned butter glaze:
- While the doughnuts are cooling, melt 4 Tbsp butter in a small saucepan over low heat until browned.
- Pour browned butter into a small bowl (you can leave the blackened butter from the bottom of the pan - Yum!), and add powdered sugar, milk, and vanilla. Mix with hand beater (or just use a fork like me) until smooth.
- Dip the top of the doughnuts in the glaze and set on a plate until the glaze has set. Enjoy!
Who’s ready for some baked donuts? Mmm!
Now what variety of donuts should I try next?
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